Roasted Cauliflower and chickpeas salad drizzled with yoghurt tahini sauce, topped with nuts and pomegranate.
A wholesome warm salad to make in Autumn and winter months. This Roasted Cauliflower and chickpeas salad is perfect to eat just on its own and can also be served as a side.
Jump to RecipeROASTING CAULIFLOWER
Cauliflower is one incredible vegetable that roasts so well. It is neutral tasting so it absorbs whatever combination of spices or flavours you add to it.
To roast cauliflower cut it into flowerets. Since cauliflower and chickpea take same amount of time to roast we combine them together. Toss them in olive oil and spices. Spread them on a lined tray.
Make to sure spread around evenly on the tray, without overcrowding it.
YOGHURT TAHINI DRESSING
Tahini is sesame paste made from hulled sesame seeds. It is a common ingredient in Middle Eastern Cooking and is used in Hummus and Babaganoush. It has a nutty and earthy flavour which compliments this salad.
Use any plain yoghurt, Greek Yoghurt works the best. Add some salt, lemon juice. I also added a bit of hot sauce, it gives a kick to the sauce. Add little water if required to achieve the right consistency. This sauce is also great to use with BBQ meats or in sandwiches.
To make this salad more wholesome and filling I added almonds and cashews. You can add any nuts of your choice like walnuts, pecans etc.
Another favourite ingredient I like to add to this salad is pomegranate. It gives nice, sweet and nutty flavour.
WHAT SALAD GREENS TO USE?
Of course a salad needs greens ! I used mixed salad leaves including rocket, baby spinach, rocket, arugula etc. Any dark green leafy salad would work.
Kale is also another good option to use and taste really nice with cauliflower.
Assembling Roasted Cauliflower and Chickpea Salad
Roasted cauliflower and chickpea salad is best when served warm. Once cauliflower and chickpeas are roasted start putting it together immediately.
Put salad leaves in a serving platter and add roasted cauliflowers and chickpeas over it. Add nuts and drizzle tahini yoghurt sauce over it. Toss the salad and lastly add some pomegranates.
Watch How to Make Roasted Cauliflower and Chickpea Salad
Other Salads to Try:
Falafel Salad
Chickpea Salad
Roasted Cauliflower and Chickpea Salad
Ingredients
- ½ Head Cauliflower ( cut in florets)
- 2 cup Canned or boiled chickpeas
- ½ tsp Salt
- 1 tsp Paprika
- ¼ tsp Turmeric
- 1 tsp Cumin Powder
- ⅙ tsp Black Pepper
- 1 tbsp Olive Oil
- Handful salad greens See Notes
- Almonds and Cashews See Notes
- Pomegranate
Dressing
- ¼ cup Yoghurt
- 1 tbsp Tahini Paste
- ¼ tsp Salt
- 1 tsp Chilli Sauce
- 1 tbsp Lemon Juice
Instructions
- Preheat oven to 200°C
- In a bowl add cauliflower and chickpeas along with spices and olive oil. Toss them. Spread them on a lined baking tray. Put it in the oven for 20 minutes just untill colour starts to appear on the edges of cauliflower.
- In the meanwhile prepare dressing by mixing all the ingredients. Add a little water to adjust the consistency if required
- Put salad greens in a serving platter, add cauliflower and chickpeas, chopped nuts and drizzle with dressing. Lightly toss it to coat the dressing evenly. Garnish with pomegranate seeds.
- Serve warm or at room temperature.
Notes
- You can add any nuts of your choice this includes walnuts, pecans etc. Toasted unsalted nuts work the best but you can also use raw unroasted nuts.
- I used mixed salad leaves including rocket, baby spinach, rocket, arugula etc. Any dark green leafy salad would work. Kale is also another good option to use.
